Stephan Georg Schumm

Stephan Georg Schumm is a notable inventor based in Rotterdam, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of emulsified food compositions. With a total of four patents to his name, Schumm's work has the potential to impact the food industry positively.

Latest Patents

Schumm's latest patents include an emulsified food composition that is a water-in-oil-in-water emulsion. This innovative food composition consists of water, an oil phase made up of vegetable oil and fat crystals, and an oil-in-water emulsifier. Additionally, he has developed double emulsions that include egg and a process for preparing the same. This food composition also takes the form of a water-in-oil-in-water emulsion, which includes water, an oil phase with vegetable oil, and a water-in-oil emulsifier that contains fat crystals, along with an oil-in-water emulsifier that is not egg yolk, and egg yolk itself.

Career Highlights

Stephan Georg Schumm is currently employed at Conopco, Inc., where he continues to innovate in the field of food science. His work focuses on creating new food formulations that enhance texture and stability, which are crucial for consumer satisfaction and product longevity.

Collaborations

Some of Schumm's notable coworkers include Julius Wouter Johannes De Folter and Petrus Wilhelmus N De Groot. Their collaborative efforts contribute to the advancement of food technology and the development of new products.

Conclusion

Stephan Georg Schumm's contributions to food technology through his innovative patents demonstrate his commitment to improving food formulations. His work at Conopco, Inc. and collaborations with other professionals highlight the importance of teamwork in driving innovation in the industry.

This text is generated by artificial intelligence and may not be accurate.